Italian Rum cake features layers of pound cake, rum syrup and custard. Bakers can save time by purchasing pre-madecake and custard. Adjust the amount of dark rum in the syrup to meet individual tastes.
Recipe Title: Italian Rum Cake
Italian Rum Cake features a custard filling and dark rum syrup topping. Save time by purchasing pre-made pound cake and custard filling, or make all of the elements individually.
Prep Time: 45 min.
Cook Time: N/A
Ready In: 2 to 5hrs.
- 1 whole, pound cake
- 8 cups, prepared vanilla custard
- 1 cup, sugar
- 3/4 cup, water
- 1 teaspoon, vanilla
- 1/4 cup, dark rum
- Prepare the syrup
- Assemble the cake
In a medium saucepan, combine the sugar and water and bring to a boil over high heat. Boil until the sugar is dissolved, stirring constantly. Remove from heat and cool until it is lukewarm. Stir in the vanilla and rum and set aside.
Cut the prepared pound cake into 1/4-inch slices. In a deep, 8-cup bowl, add one slice of cake to the bottom and pour a layer of the syrup over the cake. Add a layer of custard on top of the syrup layer. Continue to layer the cake, syrup and custard, ending with a top layer of custard.
Cover the bowlwith plastic wrap and refrigerate for several hours.